Fire And Ice
|Cooking apples||4 Medium|
|Dark brown sugar||1⁄4 Cup (4 tbs)|
|Cider/Water||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1|
|Shelled walnuts/Crushed ginger nuts||4|
The contrast of hot sharp-tasting roast apple with an ice cold sweet topping makes exciting eating.
Wipe and core the apples.
With a sharp knife, slit the skin round the "equator".
Place the apples in a well-buttered fireproof dish and fill their centers with brown sugar.
Add sufficient cider or water to cover base of baking dish.
Cover with a buttered sheet of wax paper or foil.
Bake in a preheated moderately hot oven for 30 minutes until tender - test with a skewer and do not overcook.
Remove from oven, lift skin carefully off the apples and place in individual dishes.
Keep the apples warm while you boil the liquid in the base of the dish briskly until reduced to a syrupy consistency.
Pour over the apples.
Top each apple with a generous helping of ice cream and a shelled walnut or crushed ginger nut.